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What is the difference between dried pasta and fresh pasta?

• The biggest difference between the two is the moisture content. Dry pasta normally has a moisture content of less than 12% while fresh pasta can have a moisture content of anywhere between 13% to 30%.

What is whole-wheat pasta?

• Italpasta whole-wheat pasta is made with the same care and quality as any other Italpasta product, however it is contains 6.5 grams of fibre and is an excellent source of protein at 10.6 grams

Is there GMO's (genetically modified raw materials) in your products?

• Italpasta does not use genetically modified raw materials. We have received confirmation from our wheat miller that no generically modified raw materials are shipped to Italpasta.

How is pasta produced?

• Pasta production is a step-by-step process. First the semolina is mixed with purified water; it is then passed from the mixing chamber to the extruder where the dough is forced through die of various shapes. One die produces only one shape. The dough is forced through at an extremely high amount of pressure. Pasta is then "pre-drier" for either a large blast of air for long goods or a shaking pre dryer for the short and soup cuts. Drying is an essential part of the pasta process. Quality control specialists must carefully control every aspect of humidity, airflow and temperature. During the final stage the pasta is returned to normal conditions via a cooling chamber.
  
  After the drying the product is cut and packaged and shipped to bring to you our great tasting product!